Cheddar Cheese Popcorn Recipes
CHEESE AND CARAMEL POPCORN
Steps:
- For the cheese popcorn: Toss the popcorn with the melted butter in a large bowl until evenly coated.
- In a separate bowl, combine the Cheddar powder, mustard powder and white pepper. Fold the mixture into the popcorn in two additions and toss until evenly coated.
- For the caramel popcorn: Line a baking sheet with a silicone baking mat or aluminum foil and lightly spray with cooking spray.
- Evenly spread the popcorn out on the baking sheet. Combine the butter, granulated sugar, brown sugar and corn syrup in a heavy-bottomed medium saucepot fitted with a candy thermometer (see Cook's Note). Bring to a boil over medium heat, stirring frequently with a heatproof rubber spatula; be careful: the caramel will bubble up a few inches as it cooks. Cook until the caramel reaches 248 to 250 degrees F (firm ball stage). Immediately turn off the heat and carefully stir in the salt and baking soda; the caramel will bubble up again when you add the baking soda.
- Spray a second heatproof rubber spatula with cooking spray. Immediately, and very carefully, pour the caramel evenly over the popcorn. With the greased spatula, carefully fold the caramel into the popcorn to coat; not every kernel will be completely coated, but the caramel will be evenly distributed. Break up any large chunks with the spatula. Set aside to cool completely, at least 15 minutes.
- To serve: Combine the two popcorns together, breaking up any remaining large chunks of the caramel popcorn if necessary. Serve immediately.
CHEESE POPCORN SNACK
"These great snack reminds me of my high school days," comments Denise Baumert of Dalhart, Texas. "My sisters and girlfriends and I would stay up late, listen to music, talk and munch this crunchy treat."
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 4 quarts.
Number Of Ingredients 5
Steps:
- Place popcorn in two 13x9-in. baking pans. Drizzle with melted butter. Combine garlic salt and onion salt; sprinkle over popcorn. Top with cheese. Bake at 300° for 5-10 minutes. Serve immediately.
Nutrition Facts : Calories 130 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 324mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
CHEDDAR CHEESE POPCORN
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the butter, Cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.
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- Popcorn can be air popped to reduce fat or cooked in oil (your choice).If cooked in oil, place the popped popcorn in a paper bag to help drain excess oil. Sprinkle with salt to taste.
- In a small bowl, mix together the cheddar cheese powder, mustard powder, and chili powder; set aside.
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- Place the oil and popcorn kernels in a large, 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
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- Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling. Immediately stir in the baking soda and pour over the popcorn in one bag. (The baking soda will cause the caramel to foam up.)
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